Chicken Breasts with Tomatoes and Olives
From: Steve, Pennsylvania, USA
Comments: For best flavor: cook, cool and refrigerate, covered, for up to 1 day.
Let stand at room temperature for 30 minutes before reheating.
Forty [40] minutes before serving, transfer casserole over medium heat. Reheat, uncovered until hot throughout, stirring occasionally.
Servings: 10
IngredientsPreparation
  • 12 skin-on boneless chicken breast halves
  • 1/4 cup [35 g] all-purpose flour
  • 3 tablespoons [45 mL] olive oil
  • 1 onion, chopped
  • 12 cloves garlic, halved
  • 1 cup [250 mL] dry white wine or chicken broth
  • 1 [28-ounce / 796-mL] can tomatoes with juice, chopped
  • 1/2 cup [125 mL] sun-dried tomato strips
  • 1/3 cup [80 mL] freshly chopped parsley
  • 1 tablespoon [15 mL] balsamic vinegar
  • 1 tablespoon [15 mL] anchovy paste
  • 2 [3-inch / 8-cm] long orange rind strips
  • 1/2 teaspoon [2.5 mL] rosemary
  • 1/2 teaspoon [2.5 mL] sage
  • 1/2 teaspoon [2.5 mL] thyme
  • 1/2 teaspoon [2.5 mL] oregano
  • Pinch of Cayenne pepper
  • 24 pitted ripe olives
  • Salt and pepper
  • Pat dry chicken breast halves using paper toweling.
  • Lightly sprinkle chicken halves with salt and pepper; dip into flour until lightly coated.
  • Into a large heavy flame-proof casserole or saucepan, heat 1 tablespoon [15 mL] olive oil over medium-high heat.
  • Brown a few chicken breast halves at a time, for 1 to 2 minutes on each side [do not cook through].
  • Pour in more oil if needed; remove each batch to a plate when browned.
  • Add chopped onion and garlic halves to casserole.
  • Cook, stirring, over medium heat, for 3 to 4 minutes, until onion has softened [be careful not to let garlic brown or it will be bitter-tasting].
  • Stir in dry white wine or chicken broth, bring to boil over high heat, stirring to scrape-up any brown bits from the bottom of the casserole.
  • Stir in chopped and slivered sun-dried tomatoes, half of chopped parsley, all of balsamic vinegar, anchovy paste, orange rind strips, rosemary, sage, thyme, oregano and Cayenne pepper.
  • Salt and pepper to taste.
  • Bring to a boil, over high heat.
  • Return chicken halves to casserole, along with any juices that have accumulated onto the plate.
  • Simmer, uncovered, over medium heat, stirring occasionally for 20 minutes or until chicken is no longer pink inside.
  • Discard orange rind; stir in ripe olives.
  • Season with salt and pepper, to taste.
  • Just before serving, sprinkle with remaining chopped parsley.